Description
A hearty and comforting one-pot lasagna soup packed with hidden vegetables, beans, and classic Italian flavors. This easy-to-make soup mimics the taste of traditional lasagna in a warm, saucy form, perfect for cozy dinners and meal prep.
Ingredients
Scale
Vegetables and Aromatics
- 1 carrot
- 1 onion
- 2 celery stalks
- 6 garlic cloves
- 7 oz mushrooms
- 1/2 cup dried porcini mushrooms (optional)
Pantry
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 tablespoons tomato paste
- 1 tablespoon fish sauce (optional)
- 2 x 14 oz cans black beans, red kidney beans, butter beans, or chickpeas (drained)
- 3 cups vegetable stock
- 2 x 14 oz cans crushed or plum tomatoes
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- 8 dried lasagna sheets
Dairy and Herbs
- 1 cup ricotta cheese
- 1 cup grated parmesan cheese (divided)
- A handful of basil leaves (divided)
- Black pepper to taste
Instructions
- Soak mushrooms: If using dried porcini mushrooms, place them in a small bowl and cover with 1 cup of hot water. Set aside to rehydrate while prepping the other ingredients.
- Prepare vegetables: Finely dice the onion, carrot, celery, and mushrooms, then crush the garlic cloves to release their flavor.
- Sauté aromatics: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the diced onion, carrot, celery, mushrooms, garlic, and 2 teaspoons of salt. Cook while stirring for about 5 minutes until the vegetables soften.
- Add tomato paste: Stir in 2 tablespoons of tomato paste and cook for another 2 minutes to deepen the flavor.
- Add beans and liquids: Remove the rehydrated mushrooms from their soaking liquid, chop roughly, and add both mushrooms and soaking liquid to the pot. Add drained beans, crushed tomatoes, vegetable stock, dried oregano, paprika, and fish sauce if using. Use a spoon to roughly mash some beans to create varied texture.
- Simmer soup: Stir everything together and bring to a simmer. Reduce the heat and let the soup simmer gently for 15 minutes until it thickens slightly.
- Prepare ricotta mixture: In a small bowl, mix 1 cup ricotta, 1/2 cup grated parmesan, a pinch of salt, black pepper, and a handful of chopped basil. Set aside for serving.
- Add lasagna sheets: Break the dried lasagna sheets into chunks and stir them into the simmering soup. Cook for about 10 minutes until the pasta is al dente, stirring occasionally to prevent sticking.
- Finish soup: Stir in the remaining grated parmesan and another handful of chopped basil. Season with black pepper and adjust salt to taste.
- Serve: Divide the soup into bowls and top each with a dollop of the ricotta mixture. Serve hot, garnished with fresh basil and extra parmesan if desired.
Notes
- This recipe can be made without dried porcini mushrooms by adding an extra cup of vegetable stock instead.
- Use your favorite type of beans such as black beans, kidney beans, butter beans, or chickpeas based on preference.
- Breaking the lasagna sheets into the soup creates the perfect texture; stirring frequently prevents them from sticking.
- For a vegetarian version, omit the fish sauce or replace it with a splash of soy sauce for umami.
- Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.
- For a lower sodium version, reduce the amount of salt and use low-sodium vegetable stock and canned tomatoes.
Nutrition
- Serving Size: 350 g
- Calories: 368 kcal
- Sugar: 5.3 g
- Sodium: 1372 mg
- Fat: 13 g
- Saturated Fat: 5.4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49.2 g
- Fiber: 7.1 g
- Protein: 19.3 g
- Cholesterol: 21 mg
